Aqueous Extraction and Enzymatic Destabilization of Coconut Milk Emulsions

Fresh and mature coconuts were subjected to
deshelling, paring and disintegration. The coconut milk
was extracted, treated with an enzyme (protease) at different
concentrations and centrifuged, in order to separate
it into coconut cream and aqueous phases. Subsequently,
coconut cream was subjected to chilling (different
temperatures) and thawing to ambient temperature
(29 ± 2 C) followed by centrifugation to obtain a clear
virgin coconut oil (VCO). Coconut milk treated with
aspartic protease at concentration of 0.02 mg/g, resulted
in 90.4 ± 1.2% yield. A maximum yield of 95.3 ± 1.0%
was obtained when the treatment of coconut milk with
aspartic protease at concentration of 0.02 mg/g was followed
by chilling (5 C) and thawing. Physicochemical
properties and fatty acid compositions were evaluated and
compared with commercial coconut oil samples. It was
found that the oil obtained from present study is low with
respect to free fatty acids (0.31%) and peroxide value
(0.81 mequiv O2/kg) when compared with the commercial
coconut oil samples. Sensory evaluation was also carried
out to ensure the product acceptability.